How to Cut a New York Strip Steak : All About Steak
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- Опубліковано 13 лип 2013
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Cutting a New York strip steak requires you to start by freeing the meat from the bone. Cut a New York strip steak with help from an experienced chef in this free video clip.
Expert: Matt Christianson
Bio: Chef Matt Christianson focuses on redefining the modern steakhouse with an emphasis on Northwest, sustainable ingredients and simple, straightforward preparations.
Filmmaker: Christopher Sakr
Series Description: Steak is a lot more versatile of a dish than a lot of people seem to want to give it credit for. Learn all about steak with help from an experienced chef in this free video series. - Навчання та стиль
Not even going to bother with the other comments. All I know is a cut like this showed up at my house today and this video helped me fill my freezer. First time ever doing anything like this so it worked for me and I appreciate it.
Thank you! Awesome INFO...
How much would a whole short loin weigh approximately?
where can i get one of these?
I get the idea. Thanks. What I need are some New York Strips and you helped. I'm going to the backyard now, so you pro chefs can get on with your rants. (Really guys, why don't y'all each throw a brick at the video and be done with it?)
I think this video just gave every butcher an aneurysm
wow... shoulder side really? It's the sirloin side, where the strip starts to get bigger around. the ribeye is attached to the shoulder(chuck) next are we going to say the tenderloin is attached to the inside round?
Was just going to say that 😂. Thank you
What kind of knife is that?
Yanagiba
I like to cut nice 14 oz steaks ... proceeds to cut 22s LOL
Lmao.. way too thick to be 14ozs
There is a ribeye side with a cap, centercut loin strip, and sirloin side with a vein. The porterhouse comes from the back of the loin connecting to the sirloin. Im a meat cutter.
There is a loin side and rib side... Not a shoulder side... Ribs are connected to the shoulder. Hence why a chuck roll, and its chuck eye look like a Rib Eye. Its goes Chuck Roll, Rib eye, Strip loin, Short loin, Top sirloin. And there is no way those are "14 ounces" easily pound in a half sized steaks.
agree, this cheffy needs some butchering lessons
I just watched this for shits and giggles before cutting my strip loin roast into steaks. These look like 2" cuts. I cut mine 1.5" mine were 16oz steaks... Yeah, 14 ounces my ass, lol.
Rather do T-bone and Porterhouse steaks out of the short loin.
Bru
Kansas City strip
@Harpua B Kansas City Strip
this man needs to learn some smooth slicing rather than sawing away at it like its a piece of wood
Camera angles could be better
no gloves. unbelievable :D
Avgn cutting meat
This boy-chef with a knife in his trembling hands needs to get a few more years under his belt before his "demo videos" actually become good guidance for those seeking knowledge. BTW -- what the hell with those piles of scrap on the cutting board -- wouldn't the "viewers" prefer a clear field of vision instead of this rather strange scrap-piling habit ?
shut up
devan55555 d awwwww your adorable :')
You two make a cute couple
He’s good. But he isn’t correct about one thing!
Does anyone know?